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pickled cucumber and onion

Quick Pickled Cucumbers and Onion

  • Author: Heather Carey, MS
  • Prep Time: 30 minutes
  • Cook Time: 24 hours in the refrigerator
  • Total Time: 0 hours
  • Yield: 4 pints 1x
  • Category: fermenting
  • Method: fermenting


Quick Pickled Cucumbers and Onion are an easy and quick way to make pickled cucumbers and pickled onions. Not only are they good for you they taste delicious too!


Units Scale

4 small cucumbers, or 2 large
1 large red onion
2 cups apple cider vinegar
2 cups water
1/2 cup organic cane sugar
2 tablespoons coarse salt
1 tablespoon fennel seeds


1. Be sure to have your jars washed, cleaned and dry.

2. Thinly slice the cucumbers and place them in a bowl. Thinly slice the red onion and add them with the cucumbers. Set aside.

3. In a medium saucepan, add the vinegar, water, sugar, salt and fennel seeds. Stir and bring to a boil and then down to a simmer, until the sugar and salt is dissolved.

4. Evenly distribute the vegetables into the jars, leaving about 1/2″ space at the top. Ladle the brine evenly into the jars (you might not use all the brine). Push the vegetables as best you can underneath the brine to cover them. Tap the jars to release any air bubbles and let sit on the counter. Cover the jars with the rings and the lids that came with the jars and bring down to room temperature.

5. Place in the refrigerator and let sit for at least 24 hours before using. The vegetables will get stronger as they age. Store for about 4 weeks.


I used 4 pint sized mason jars for this recipe but any glass jars with lids will do!

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